Mexican Sweet Corn Cake (Pan de Elote)

Mexican Sweet Corn Cake, or Pan de Elote, is a traditional dessert made from sweet corn, butter, and condensed milk, resulting in a soft, moist, and slightly custard-like cake. Unlike dry cornbread, this treat is rich, creamy, and bursting with corn flavor. It’s a popular dish across Mexico, enjoyed as a dessert or sweet breakfast, especially when served warm with a touch of cinnamon or a drizzle of cajeta.

Why You’ll Love This Recipe

• Naturally sweet with real corn flavor
• Moist and custardy—not dry like cornbread
• Easy to make in one bowl or a blender
• Perfect for dessert, breakfast, or a sweet snack
• A comforting and authentic Mexican favorite

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh, frozen, or canned corn kernels
• Sweetened condensed milk
• Unsalted butter, softened
• Eggs
• All-purpose flour
• Baking powder
• Salt
• Vanilla extract
• Optional: cinnamon, sugar for topping

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a square baking dish or cake pan.
2. Blend the corn: In a blender or food processor, puree the corn kernels until mostly smooth (a little texture is okay).
3. Mix wet ingredients: In a large bowl, beat the butter until fluffy. Add sweetened condensed milk, eggs, and vanilla. Mix until well combined.
4. Add dry ingredients: Stir in flour, baking powder, and salt until just combined. Fold in the pureed corn.
5. Pour and bake: Pour batter into the prepared pan. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and serve: Let cool slightly before slicing. Serve warm or at room temperature, optionally topped with powdered sugar, cinnamon, or cajeta.

Servings and Timing

• Servings: 8
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Variations

• Cheesecake-style: Add a layer of cream cheese in the center for a rich surprise
• Spiced: Add ground cinnamon or nutmeg to the batter
• Coconut Twist: Mix in shredded coconut for added texture
• Savory Version: Reduce sugar and mix in cheese and chiles for a savory take
• Mini Cakes: Bake in muffin tins for individual servings

Storage/Reheating

• Storage: Store in an airtight container at room temperature for 1 day, or in the refrigerator for up to 4 days
• Reheating: Warm slices in the microwave for 20–30 seconds or in the oven at 300°F for 10 minutes
• Freezing: Freeze wrapped slices for up to 2 months. Thaw and warm before serving

FAQs

What is Mexican sweet corn cake made of?

It’s made with corn, sweetened condensed milk, eggs, butter, flour, and vanilla, resulting in a soft, sweet, custard-like cake.

Can I use canned or frozen corn?

Yes, both work well. If using canned corn, drain it first. If frozen, thaw and pat dry before blending.

Is this the same as cornbread?

No, this is much softer and sweeter than traditional American cornbread. It has a cake-like, almost pudding texture.

Can I make it without a blender?

Yes, though blending the corn ensures a smoother texture. If skipping, mash the corn well and expect a chunkier consistency.

Can I make this dairy-free?

You can try substituting plant-based butter and coconut condensed milk, though the flavor and texture may vary slightly.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free baking flour substitute. The result may be a bit more delicate, but still delicious.

Do I need to add sugar?

The sweetened condensed milk provides plenty of sweetness, but a little extra sugar can be added if preferred.

What does it pair well with?

It pairs beautifully with coffee, atole, or as a dessert with whipped cream, cajeta, or ice cream.

Can I double the recipe?

Yes, double the ingredients and use a 9×13 inch pan. Increase baking time slightly and check for doneness.

What texture should I expect?

It should be soft, moist, and slightly dense—almost like a custard cake or spoon bread.

Conclusion

Mexican Sweet Corn Cake, or Pan de Elote, is a deliciously rich and tender treat that celebrates the natural sweetness of corn. Whether enjoyed warm with coffee or served as a dessert topped with syrup, this cake is a heartfelt, homemade favorite you’ll want to make again and again.

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